"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mississippi Corn Salad Recipe

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This recipe for Mississippi Corn Salad, by , is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Florence Poe
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 Green Onions, sliced
c. Plain Yogurt
2 cans Shoe-Peg White Corn
tsp. Salt
1 lg. Tomato, seeded and chopped
tsp. dried Basil, crushed
c. Mayonnaise
⅛ tsp. Pepper

Directions:
Directions:
Stir all ingredients together. Chill for 4 to 24 hours. Serve as is.

Personal Notes:
Personal Notes:
This salad is one of my favorites!

 

 

 

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